Re: Digest Number 3572

[Guest guest]

Ooh, yum, my favorite!

BABA GANOUJ (TANGY EGGPLANT DIP)

2 md Eggplants

2 tb Tahini

2 Garlic cloves, pressed

Juice of 1 lemon

2 tb Chopped fresh parsley (opt)

1/2 ts Salt

Preheat oven to 300'F. Pierce eggplant with a fork and bake whole

until eggplant begins to deflate (about 40 minutes). Let cool and

scoop out insides and mash with a fork. Add remaining ingredients and

mix well. Makes 4-6 sandwiches or serves 6-8 as a dip. (I cook my eggplant

under the broiler till burnt, then peel this under cold running water).

Here's another recipe my kids all love.

Ratatouille

1/2 c olive oil (any oil will do)

1 large onion, diced

1 large garlic clove, diced

1 medium eggplant, cut in 1 " pieces

1 large green pepper, cut in 1 " pieces

3 medium zucchini, cut in 1 " pieces

1 T salt

2 large tomatoes, cut into wedges

Add oil to a large pan, fry up eggplant till tender. Then fry up the

zucchini till tender. Cook the onions and peppers till onions are opaque,

peppers are tender. Add all the cooked ingredients with the rest of the

ingredients and cover. Slow cook about an hour- 2 hours, removing lid the

last five minutes to reduce the liquid down. Serve room temperature. (some

of my kids like this over rice).

How about some salsas to incorporate veggies? You might be able to hide

spinach in a salsa? My kids love homus, which would add some beans to diet.

HOMUS DIP

1 c Garbanzo beans drained

3 tb Tahini (crushed sesame

Seeds)

1/2 c Lemon juice

1 cl Garlic

1/2 ts Cumin

1/2 ts Salt

Water

Place drained beans in blender. Add all other ingredients and then add

enough water to almost cover beans. Blend until smooth. Pour into

serving dish. Pour very thin layer of olive oil on top and sprinkle

with parsley. Traditionally served with pita bread.

Lolita

>I made the eggplant dip recipe in 's book. I forget what it's

>called...